Monday, December 7, 2009

WIC/USDA Red Beans and Brown Rice

The brown rice is easy: 2 cups of rice and 4 cups of water, cover, and set to cook. Timer set for 45 minutes including the time it takes to warm the water and rice to boiling, then reduce heat to low.

Start the bean mix with onions and chopped celery, and red bell pepper, about equal amounts. Use a whole medium onion. Chop to about 1/2 inch size. Saute in the bottom of a large stock pot. Once onions are clear, rinse 15 oz. two cans of "small red beans" (the kind from El Salvador) - the closest substitution is black beans or "pink beans" - all are available from Goya - add beans to pot, when it get warmed up, add the chopped tomatoes from a 28 oz can. A bit of ground chipotle, cayenne, etc. (or Sriracha sauce!!) can be added, but avoid the "Chili Powder" mixture, as it contains garlic and oregano, which muddy the flavor of the dish. Cook until hot, then add part of the rice to beans as much as you want. Optionally, start with a small bit of sausage cooked until done before you add the onion, pepper, celery, etc. I have seasoned this dish with parsley sometimes and also celery seed sometimes. Celery if you grow it yourself has more licorice, thai basil and anise notes to it so a bit of basil works as does anise seed for example italian sausage flavors

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